The is a great addition to a picnic and is also a family tradition for the Holidays.
The best way to boil eggs: add eggs to cold water in a saucepan. Bring to a boil; boil gently for 3-5 minutes; turn off heat. Cover and let set for 25 minutes. Pour off hot water and cover eggs with cold water. Wait until eggs are cold enough to peel.
In a gallon glass jar, mix sugar and vinegar until sugar is dissolved. add seasoned salt, cloves, beets, water, onion and peeled eggs. Cover jar and refrigerate for 24 hours to pickle the eggs and beets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 11 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7576.2mg||261 %|
|Potassium 111mg||3 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 2.5g|
|Protein 0.4g||1 %|
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Calories per serving: 32
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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